Ingredients
250 grams flour stick noodles
4 ounces pork thinly sliced
1 piece Chinese sausage sliced
1 piece onion sliced
1 teaspoon garlic minced
8 to 10 pieces shrimp shell removed
10 to 12 pieces snap peas
3/4 cup carrot julienne
1 piece cabbage small, chopped
1 1/2 cups chicken broth
1 tablespoon oyster sauce opional
3 tablespoons soy sauce
3/4 cup water
1/2 cup flat leaf parsley chopped
3 tablespoons cooking oil
Salt and pepper to taste
Instructions
Place 2 cups of ice and 3 cups water in a large bowl. Set aside.
Boil 6 cups of water in a cooking pot.
Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in bowl with ice cold water. Drain the water after 2 minutes and set aside.
Heat a large wok or cooking pot and pour-in the cooking oil.
Saute the onion and garlic.
Add the pork and sausage slices and continue to cook for 2 minutes.
Add-in soy sauce and oyster sauce. Stir.
Pour-in chicken broth and water. Add salt and pepper. Let boil. continue to cook for 5 to 10 minutes.
Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed.
Put-in the flour noodles. Gently toss until the noodles absorb the liquid.
Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
Transfer to a serving plate. Serve.
